If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.

Using a cooking bag for your turkey means that it won't dry out and all the flavors are kept in. It's perfect for white meat like the turkey breast which often can end up dry and flavorless.
1 tablespoon all-purpose flour
5 pounds bone-in turkey breast
salt
ground black pepper
2 tablespoons butter, at room temperature
1 medium onion, peeled and quartered
3 bay leaves
Preheat the oven to 350 degrees F. Dust the inside of a large (14-by-20-inch) oven bag with flour.
Rinse turkey under cold running water; pat dry with paper towels. Season the breast all over with salt and pepper.
Rub butter over the skin side, then place the breast skin side down. Place onion quarters and bay leaves in the breast cavity.
Place the turkey breast in the oven bag. Gather the bag loosely around the turkey, allowing room for heat to circulate. Secure the bag with its nylon tie. Cut six 1-inch slits in the top of the bag. Place the bag in a 13-by-9-inch (3-quart) baking dish.
Bake the turkey until it is deep golden brown and the meat is cooked through, 1 1/2 to 2 hours. Let the turkey rest in the bag for 15 minutes, then transfer it to a platter to slice.
Remove and discard the bay leaves and onion quarters. Reserve the pan juices. Strain them for making gravy, if desired, or freeze them for making turkey soup.
Use a high-quality oven bag to prevent leaks or bursts during cooking.
Season the turkey generously.
Place the turkey breast correctly in the bag for even cooking.
Cut slits in the bag to allow steam to escape.
Let the turkey rest before slicing for juicier meat.
Serve with traditional sides like mashed potatoes, stuffing, or vegetables.
Experiment with different seasonings on the turkey.
Remember, always check the temperature with a meat thermometer. Do not rely on a pop-up timer if your turkey breast comes with one.
Yes, you can use a boneless turkey breast, but the cooking time will be shorter.
The flour helps prevent the bag from bursting and thickens the juices for gravy.
Feel free to add your favorite herbs and spices like garlic, rosemary, or thyme.
The turkey breast is done when an instant-read thermometer inserted into the thickest part registers 165 degrees F.
While the bag helps keep the turkey moist, you can roast it in a covered roasting pan as an alternative.
Store leftovers in the refrigerator for up to 3-4 days.
The pan juices are perfect for making gravy or can be used as a base for turkey soup.
You can season and butter the turkey breast ahead, but it's best roasted on the day of serving.
Stuffing is not recommended with this method as it can affect cooking times and temperature distribution.
Large Oven Bag: For cooking the turkey breast. Make sure to dust the inside of the bag with flour.
Paper Towels: To pat dry the turkey breast after rinsing it under cold running water.
Measuring Spoons: For measuring the flour, butter, and the salt and pepper (if you're not just eyeballing those to taste).
Baking Dish: For placing the oven bag with the turkey breast inside. Make sure the dish is large enough to accommodate the bag without any spills.
Knife: For slicing the turkey breast after it has roasted to golden brown perfection.
Cutting Board: Where you will place the sliced turkey breast before serving.
Green Bean Casserole: add color and texture to your plate with a classic green bean casserole. The crispy onions on top will bring a nice crunch to your savory meal.
Stuffing: Serve a flavorful, herb-packed stuffing to go along with your perfectly moist turkey breast.
Apple Cranberry Walnut Salad: the fresh and tangy flavors in this salad will complement the juicy and savory turkey breast.
Buttery Mashed Potatoes: the creamy texture of the potatoes will balance out the lean turkey breast.
Wine Pairings
Chardonnay: The buttery notes in a Chardonnay can enhance the rich flavors of the turkey breast.
Pinot Grigio: If you prefer a lighter white wine, a crisp Pinot Grigio can complement the turkey without overpowering it. Its citrusy notes can add a refreshing element to each bite.
Riesling: A slightly sweet Riesling can bring out the natural flavors of the turkey breast while providing a nice contrast to the savory elements. Look for a more off-dry style for the perfect balance.
Other Alcohol Pairings
Cider: A dry cider can be a great match for turkey breast, offering a fruity tartness that can cut through the richness.
Pale Ale: The hoppy bitterness of a pale ale can stand up to the flavors of the turkey breast, while the maltiness can complement the savory elements.
Bourbon: The smoky sweetness of a good bourbon can pair wonderfully with the rich flavors of the turkey breast. It's like adding a little extra kick of flavor to each bite.
Non-Alcoholic Pairings
Lemonade: A refreshing glass of lemonade can provide a tangy contrast to the savory turkey breast. Plus, it's a classic drink that everyone loves.
Ginger Beer: The spiciness of ginger beer can add a nice kick to each bite of turkey, while the effervescence can help keep things light and refreshing. It's a great non-alcoholic option with a little punch.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
November 22, 2022
Most important for juicey white meat is marinating overnight in seasoned buttermilk (which you can make yourself at home), then cook it in bag. We have also left the butter for coating all sides of breast for mayonnaise... super moist and flavorful, you will love how tender AND juicey it is!
I'm trying today
I want to cook a 4 1/2 lb turkey breast and two drumsticks. Can I cook them this way at the same time?
Yes, that should work fine.
January 21, 2020
This is the only way I cook turkey, whether it be whole or just a turkey breast. I also make slits in the turkey meat and stuff the slits with garlic and bacon, like you do a beef roast. I also rub with Kitchen Bouquet. Great flavor!
November 28, 2019
Omg.....I evan stuffed the cavity with stuffing. Soooooo good. Thanks for the recipe
Very helpful will give it a try
November 22, 2018
It's also great with the Cajun injector
How long to roast a turkey breast in a bag?
The cook time is specified in the directions. Ultimately it will depend on how your oven cooks and the size and temperature of the turkey breast at the start. Always use a meat thermometer to test for doneness.
March 26, 2017
The only way to go 👍
December 5, 2016
PERFECT! I didn't do Thanksgiving at my home this year, so I missed out on my favorite - turkey sammiches ;-) I added a carrot & a celery stalk with the onion for flavor. I also added fresh thyme & rosemary from my garden, and just a dash of dried sage along with the salt & pepper, & rubbed it under the skin with the butter. Thank you sooo much for sharing your recipe! PS: I've always roasted my whole turkey, as well as a breast with the breast side down, because my mom told me to years ago. And it really does make it juicer!
I'm nervous about using cooking bags for the two 6 lb already seasoned breasts. Help!
I'm not sure what you need help with. Just follow the directions and dinner will turn out great!
so why do you cook it skin side down, instead of up???
This makes the turkey juicier.
October 28, 2016
Along with the onion I also also added carrots and celery around sides of the turkey to help flavor the juices with a quarter cup of chicken stock
October 28, 2014
Turkey Breast... Receipt was great, more than I thought it would be.. it tasted like the whole turkey.. made up some mashed potatoes, and roasted vegetable (carrots and parsnips cut like fries).. m.m. good.
October 25, 2013
This is the only way I cook turkey now. IT's never dry and has more flavor. And its easier to get the juices for gravy.